Chicken Inasal Recipe

Chicken Inasal

Ingredients:

4 pieces chicken leg quarters

Marinade:
½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons vinegar (sinamak)
2 tablespoons calamansi juice
2 tablespoons ginger juice
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
2 tablespoons annatto oil

Cooking Ingredients:

1. In a bowl, combine chicken broth, soy sauce, vinegar, calamansi juice and ginger juice.
2. Season with AJI-SHIO Seasoning Mix with Pepper. Add annatto oil. Blend mixture using a wire whisk.
3. Rub chicken with mixture and marinate overnight or at least 3 hours.
4. Grill over flaming charcoal until cooked.

Chicken in Pandan Leaves Recipe

Chicken in Pandan Leaves

Ingredients:

Pandan leaves
2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
1/8 teaspoon sesame seeds
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
1/8 teaspoon sesame oil
3 dashes white pepper powder
1/4 teaspoon sugar
1/8 teaspoon fish sauce
3 inches fresh ginger (grated and squeezed for juice)
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

# Mix the chicken pieces with all the seasonings above. Season with AJI-NO-MOTO® Umami Seasoning.
# Add the ginger juice and marinate.
# Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
# Hold tight with a tooth pick.
# Deep fry until the golden brown.
# Dish out and serve hot.

Chicken Drumstick

Chicken Drumstick

Ingredients:

8 pieceschicken legs
1/3 cup soy sauce
1/2 cup unsalted peanuts
1/4 cup finely chopped lemongrass
1/4 cup chopped cilantro
5 tablespoon lime juice
A dash of AJI-NO-MOTO® Umami Seasoning

Dressing:
1/2 cup roasted unsalted peanuts
1/4 cup chopped red onions
1/3 cup honey
3 pieces siling labuyo
1 head chopped garlic
2 tablepsoon gopped ginger

Cooking Procedure:

1. Marinate chicken legs in soysauce, ground peanuts, lemongrass, cilantro, lime juice and AJI-NO-MOTO® Umami Seasoning.
2. Cover and chill overnight or for 2 to 3 hours.
3. Pre-heat grill to medium heat. Skewer the legs in bamboo sticks.
4. Grill till done. Basting occasionally with remaining marinade.
5. Combine ingredients for dressing. Simmer for 20 mins or until thick.

Chicken Cacciatore Recipe

Chicken Cacciatore

Ingredients:

1/2 kilo chicken, cut into serving pieces
1/4 cup butter
1/2 cup chopped onions
1/2 cup chopped bacon
1/2 cup sliced button mushrooms
1 cup soup stock or water
1/2 cup all purpose cream
1/2 teapsoon AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. In melted butter, pan-fry chicken until brown.Drain and set aside.

2. On the same pan, stir-fry onions until transparent. Add and cook bacon until crispy brown. Add mushrooms and stir-fry for a minute.

3. Pour in stock and return chicken pieces and simner for 5 minutes or until chicken is fully cooked.

4. Add all purpose cream and simmer for a minute.

5. Sprinkle AJI-SHIO Seasoning with Pepper and AJI-NO-MOTO Umami Seasoning. Simmer for another minute before turning off the fire.

6. Serve hot.

Chicken Breast With Rice Stuffing Recipe

Chicken Breast With Rice Stuffing

Ingredients:

8 pieces chicken breast fillet, sliced thinly (tapa style)
2 tablespoons calamansi juice
1/4 cup soy sauce

Stuffing:
1/4 cup butter, divided
1/4 cup chopped chicken liver
1/2 cup diced Vienna sausage
1/4 cup cooked rice
1/4 cup cooked malagkit rice
2 teaspoons AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Sauce:
2 teaspoons cornstarch dissolved in
1/2 cup water
Marinade
Chicken drippings

Cooking Procedure:

1. Marinate chicken in calamansi and soy sauce for at least 30 minutes. Drain and reserve marinade. Set aside.

2. In a pan, melt 2 tablespoons of butter and saute chicken liver until cooked. Add sausage, rice and malagkit rice. Stir to blend. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning. Mix well.

3. Stuff chicken with 1 tablespoon of rice mixture. Roll and secure with thread.

4. Arrange chicken in a foil-lined pan and brush with butter and marinade mixture. Cover with foil and bake for 35 minutes at 350 degrees F or until brown.

5. For the sauce, boil remaining marinade, chicken drippings and cornstarch mixture. Cook until thick.

Chicken Barbeque Recipe

Chicken Barbeque

Ingredients:

1/2 kilo chicken, cut into serving pieces

Marinade:
1 tablespoons soy sauce
1/4 cup uncola soda
2 tablespoons sugar
2 tablespoons banana catsup
1 pack 8 grams AJINOMOTO Secret Sangkap

Cooking Procedure:

1. In a bowl, Mix together soy sauce, uncola soda, sugar, banana catsup, AJINOMOTO Secret Sangkap.
2. Add chicken and marinate for at least 2 hours.
3. Grill chicken over hot charcoal, brushing with the remaining sauce until cooked. Serve hot

.

Chicken & Cream Lasagna Recipe

Chicken & Cream Lasagna

Ingredients:

10 pieces boiled large and curly lasagna
1 tablespoon cooking oil
1/4 kilo chopped chicken breast
2 cups blanched and chopped Baguio beans
1 cup sliced button mushrooms
1/2 cup corn kernels
1 cup water
1/2 cup chopped red bell pepper
1 tablespoon cornstarch
2 tablespoons water
2 1/2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

White Sauce:
1/2 cup butter
1/2 cup all purpose flour
3 cups all purpose cream

Topping:
2 cups grated cheddar cheese
2 tablespoons chopped parsley

Cooking Procedure:

1. Prepare sauce, melt butter. Gradually add the flour and stir while cooking to avoid lumps.
2. Add in cream and stir vigorously until mixture has thicken and well blended. Cool and set aside.
3. In hot oil, saute chicken for 5 minutes or until meat turns into white.
4. Add Baguio beans, mushrooms, and corn kernels. Saute until half-cooked.
5. Add water, red bell pepper and simmer for few minutes.Thicken with cornstarch solution.
6. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and simmer for another minute. Cool. Combine white sauce and stir fried vegetables. Mix well.
7. Place 2 tablespoons cream chicken fillin into a sheet of boiled lasagna and roll. Top with grated cheese and parsley before serving.

Chicken Yakitori w/ Japanese Fried Rice Recipe

Chicken Yakitori w/ Japanese Fried Rice

Ingredients:

1/2 kilo chicken breasts, cut into 1 inch squares
1 1/2cup soy sauce
1 1/2 cup sherry wine
1/2 cup water
2 tablepsoon fresh grated ginger
2 tablepsoon sesame oil
2 tablepsoon fresh minced garlic
6 Large pieces washed and halved mushrooms
3 pieces leeks
1 1/4 cups jicama, peeled,cut into 1 inch cubes
Sesame seeds

Japanese Fried Rice

1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
2 large pieces chopped onions
2 pieces eggs
1 piece finely chopped carrot
1 piece chopped green bell pepper
1 tablepsoon dark soya sauce
1/2 stick butter
Salt and pepper to taste
1 tablespoon red chilli powder
1 pack/ 7 garms AJINOMOTO GINISA All Purpose Seasoning Mix
3 cups cooked rice

Cooking Procedure:

1. Mix soy, sherry, water, ginger, sesame oil,& garlic
2. Soak bamboo skewers in water
3. Thread chicken on the skewers alternating with mushrooms, jicama & green onions. Place skewers in a large shallow dish that will allow all the skewers to lay flat in one layer Pour on the marinade
4. Refrigerate for about 2 hours
5. Reduce marinade and then set aside
6. Remove from marinade and sprinkle skewers with Sesame seeds.
7. Grill the chicken for about 8 mins turning occationally. Baste chicken with reduced marinade before removing from gril.
8. Serve with japanese fried rice.

Japanese Fried Rice

1. In a pan, heat butter and add in ginger garlic and onions. Sauté for about a minute.
2. Add carrot and green pepper and sauté some more.
3. Break in eggs and cook scrambled with vegetables until golden brown.
4. Add in cooked rice with soy sauce, salt, chilli powder, pepper and AJINOMOTO GINISA All Purpose Seasoning Mix.
5. Fry the rice in the mixture for a few minutes. Serve with Chicken Yakitori.

Baked Lobsters Recipe

Baked Lobsters

Ingredients:

2 freshlobsters, 1 1/2 pounds each
1 cup melted unsalted butter
1 medium piece finely chopped onion
2 sprigs fresh chopped Italian parsley
250g fresh shrimps, peeled and devained, and roughly chopped
Salt and freshly ground pepper
2 cups japanese bread crumbs
1/2 cup parmesan cheese
1/2 cup chopped red and green bell peppers
1 pacl 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
Tabasco to taste
1 piece lemon
1/2 cup cream
1/2 cup quickmelt cheese

Cooking Procedure:

1. Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Crack the claws. Rinse the lobster under cold running water. Take out the meat and roughly chop then mix with the shrimps.
2. Sauté the onion, and bell peppers in some of the butter until soft but not browned. Add the shrimp and lobster meat and cook for 1 minute and season with AJINOMOTO GINISA All Purpose Seasoning Mix. Remove from heat and let cool slightly, then add in the cream and quickmelt cheese. Then add the chopped parsley.
3. Divide the mixture evenly between the two lobsters, spreading the stuffing over the lobster shells. Mix the breadcrumbs parmesan cheese, chopped parsley and butter then top the stuffed lobsters with the creamed mixture.
4. Brush the tail, stuffing, and cracked claws with the remaining melted butter. Bake approximately 18 minutes in a 350-degree oven or until done.
5. Serve with lemon wedges and tabasco hot sauce

Baked Lobsters Recipe

Baked Lobsters

Ingredients:

Aji Crispy Pata Recipe

Aji Crispy Pata

Ingredients:

3/4-1 kilo boiled pork pata
1/4 cup soy sauce
1 pack 7grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 teaspoon AJI-NO-MOTO® Umami Seasoning
3 cups cooking oil
2 tablespoons toasted garlic

Dipping sauce:
1/2 cup soy sauce
3 tablespoons vinegar
2 teaspoons chopped onions
1 piece chopped siling-labuyo
1 pack AJI-SHIO Seasoning Mix with Garlic

Cooking Procedure:

1. Combine soy sauce, AJI-NO-MOTO® Umami Seasoning and AJINOMOTO GINISA All Purpose Seasoning Mix.
Brush mixture on boiled pork pata. Let it stand for an hour.
2. Heat oil in a large pan. Deep fry boiled pork pata until crisp and golden brown.
3. Transfer in a serving plate and sprinkle with toasted garlic.
4. Serve with dipping sauce.

Dipping sauce:

1. Combine soy sauce, vinegar, onions siling labuyo and AJI-SHIO Seasoning Mix with Garlic

Adobong Alimango (Stewed Mud Crabs) Recipe

Adobong Alimango (Stewed Mud Crabs)

Ingredients:

4 pieces large crabs
¼ cup oil
1 head peeled and crushed garlic
1½ cups water
1/3 cup calamansi juice
A dash of AJI-NO-MOTO® Umami Seasoning
Salt and pepper to taste

Cooking Procedure:

1. Cut the crabs in half. Remove crab fat and set aside.
2. Heat oil in a wok and sauté garlic for about 1 minute. Add the crabs and stir until almost reddish in color.
3. Season with AJI-NO-MOTO® Umami Seasoning.
4. Blend crab fat with water and calamansi juice until smooth. Pour on crabs in wok. Season with salt and pepper.
5. Simmer over medium heat until crabs are fully cooked for about 10 mins.

Beef Rolls Mechado Recipe

Beef Rolls Mechado

Ingredients:

4 pieces srloin cutlets (1/2 inch thick)
2 cups kesong puti
4 tablespoons parsley
3 cloves garlic
1/2 cup bread crumbs
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1/2 cup crushed Tomato
1 pc chopped onion
4 cloves choppec garlic
2 tablespoon sugar
3 tabelspoon vinegar
2 pieces bay leaf

Cooking Procedure:

#
Pound the sirloin cutlets.
#
On a bowl, combine kesong puti, parsley, garlic, breadcrumbs and season with AJI-SHIO Seasoning Mix with Pepper .
#
Put kesong puti mixture on top of sirloin cutlets and roll into an envelope then tie with a kitchen string.
#
Pan-fry the rolled up cutlets until brown then set aside.
#
On the same pan throw away excess oil then sauté onions and then garlic. Add in bay leaf and crushed tomatoes.
#
Simmer for about 5 minutes. Add in vinegar and sugar, then season with salt and pepper.
#
Remove the kitchen strings from the cutlets then add it in the tomato mixture, simmer for 3 minutes.
#
Serve.

Beef Stew with Italian Sausage Recipe

Beef Stew with Italian Sausage

Ingredients:

1/2 kilo beef chuck
1/2 kilo Italian Sausage
3 cloves garlic
1 piece white onion
4 cups whole peeled tomatoes
5 cups beef stock
3 sprigs fresh rosemary
4 pieceslarge potatoes
Salt and pepper to taste
¼ teaspoon AJI-NO-MOTO® Umami Seasoning
Chili Flakes (optional)

Cooking Procedure:

1. Sauté onions and garlic.
2. Brown Italian sausage and beef chuck.
3. Add in whole peeled tomatoes and beef stock. Bring to a boil add in potatoes, fresh rosemary and simmer for about 30 mins or until beef is tender.
4. Add in AJI-NO-MOTO® Umami Seasoning.
5. Season with salt and pepper.
6. Serve.

Beef Salpicao Recipe

Beef Salpicao

Ingredients:

400 grams beef tenderloin strips
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1/8 cup chopped garlic
1/3 cup butter
1/8 cup soy sauce
3 tablespoons cornstarch dissolved in
1 cup water
1/2 cup sliced mushroom
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/4 cup toasted garlic chips

Cooking Procedure:

1. Rub beef tenderloin with AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-NO-MOTO® Umami Seasoning, garlic, butter and soy sauce.
2. Set aside for 30 minutes inside the refrigerator.
3. Transfer mixture in a microwaveable container. Add cornstarch mixture and mushroom. Blend well, cover, but leave a small opening about 1 inch.
4. Cook in microwave oven for 10 minutes at 800-850w.
5. After 10 minutes, sprinkle AJI-SHIO Seasoning Mix with Garlic mix well and cook for another 5 minutes at 800-850w.
6. Let it stand for 3 minutes, sprinkle with toasted garlic chips before serving.

Baked Lapu-Lapu Fillet with Sundried Tomatoes Recipe

Baked Lapu-Lapu Fillet with Sundried Tomatoes

Ingredients:

For Lapu-Lapu:
1 ½ kilos lapu lapu fillet, skinless and boneless
Salt and pepper to taste
1/4 cup olive oil
For toppings:
2 cups chopped sundried tomatoes
3 tablespoon minced garlic
1 tablepsoon olive oil
1 tablespoon butter
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
Fresh cilantro and/or chili flakes for garnish

Cooking Procedure:

1. Season fish with salt and pepper. Brush with oil. Baste the bakign pan with butter.
2. Place fish in a baking pan and bake for 10 minutes.
3. For toppings: stir-fry garlic and sundried tomatoes for 3 minutes in olive oil. Season with AJINOMOTO GINISA All Purpose Seasoning Mix. Add on top of the fish.
4. Garnish with cilantro and/or chili flakes. Serve.

Baked Sesame Spareribs Recipe

Baked Sesame Spareribs

Ingredients:

500-600 grams whole pork spare-ribs
1/4 cup soy sauce
1/4 cup calamansi juice
2 tablespoons brown sugar
1 tablespoon chopped coriander leaves
1 teaspoon ground coriander seeds
2 tablespoons chopped spring onions
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/2 teapsoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Gravy:
2 tablespoons butter
2 tablespoons flour
1/2 cup broth
1/2 cup meat drippings
1/4 teaspoon AJI-SHIO Seasoning Mix with Pepper

Cooking Procedure:

1. Combine soy sauce, calamansi juice, brown sugar, coriander leaves, coriander seeds, spring onions, sesame oil and sesame seeds. Sprinkle AJI-SHIO Seasoning Mix with Garlic, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Seasoning. Blend well.
2. Rub mixture to pork spareribs and marinate overnight.
3. Transfer in a grill rack and bake for 20 minutes at 350 degrees F.
4. Brush with marinade mixture from time to time.
5. Cut in serving portions, put in a serving plate and pour over gravy.
6. Prepare gravy, melt butter and add flour. Mix well. Add broth and drippings, stirring constantly. Sprinkle AJI-SHIO Seasoning Mix with Pepper and mix well.

Beef and Peppers In Black Bean Sauce Recipe

Beef and Peppers In Black Bean Sauce

Ingredients:

1/2 pound beef, sirloin or flank steak is good
1/4 teaspoon sugar
1/4 teaspoon salt
2 teaspoons dark soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon vegetable oil
2 large bell peppers (2 green or 1 green and 1 red)
2 teaspoons fermented black beans (increase to 1 tablespoon if desired)
1 tablespoon chopped garlic
2 teaspoons chopped ginger
1/4 cup chicken broth or stock
AJI-NO-MOTO® Umami Seasoning
1 teaspoon cornstarch mixed with 4 teaspoons water
1/4 teaspoon sugar
Pepper, optional
3 1/2 tablespoons oil for stir-frying

Cooking Procedure:

1. Cut the beef along the grain into thin strips, 1 1/2 - 2 inches long. Then cut the beef across the grain so that you have thin strips that are 1 1/2 - 2 inches long, 1/2 inch thick and 1/8 inch wide. Place the beef in a bowl and stir in the marinade ingredients. Marinate the beef for 30 minutes.
2. While the beef is marinating, prepare the vegetables. Cut the peppers into thin strips to match the beef. Rinse the fermented black beans in warm water to remove excess salt. Chop finely. In a small bowl, combine the beans with the chopped garlic and ginger.
3. In a small bowl, mix the cornstarch with the 4 teaspoons water. Mix in with broth or stock.
4. Heat wok and add 2 tablespoons oil. When the oil is hot, add 1/2 of the black bean, garlic and ginger mixture. Stir-fry briefly (about 30 seconds) and add the beef. Stir-fry until the beef is nearly cooked. Remove the beef from the wok.
5. Heat wok and add 1 1/2 tablespoons oil. When the oil is hot, add the remaining 1/2 of the black bean mixture. Stir-fry briefly (about 30 seconds) and add the bell pepper strips. Stir-fry for about 2 minutes. Give the stock and cornstarch/water mixture a quick restir and add into the wok. Add the sugar. Taste and adjust the seasoning if desired. (Add the pepper at this point if desired).
6. Add the beef back into the wok. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Stir well until the sauce has thickened and the beef is cooked. Serve hot

.

Beef Bulgogi Recipe

Beef Bulgogi

Ingredients:

1/2 kilo beef tenderloin, cut into strips
3 tablespoons sugar
2 tablespoons rice wine
5 tablespoons chopped green onions
2 tablespoons chopped garlic
6 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning
2 tablespoons cooking oil

Cooking Procedure:

1. In a bowl, combine all ingredients except cooking oil.
2. Heat heavy skillet, add cooking oil just to prevent the meat from sticking. Stir-fry beef in high heat in 2-3 batches until browned.
3. Serve with sesame seeds on top together with mung bean sprout salad.

Beef Morcon Recipe

Beef Morcon

Ingredients:

1 1/2 kilo beef, sliced into three ¼-inch thick, flattened/pounded to make a tender 1x1 foot sheet
1/3 kilo ground beef liver
1/3 kilo ground round beef
1/4 kilo sliced chorizo
1/4 kilo pork fat/fatback, cut into strips
3 pieces sliced hardboiled eggs
1/2 cup cheddar cheese in strips
1/2 cup grated cheddar cheese
1 cup sliced bell peppers
1 cup diced carrots
1 cup diced celery
2 pieces chopped onions
6 cloves minced garlic
1 cup beer
6 sprigs fresh rosemary
6 pieces bay leaf
Fresh parsley
Fresh black pepper
1 can diced/crushed tomatoes
Salt to taste
8 cups beef stock
3 meters thread or string/butcher's twine/white pisi (for tying)
1 kilo boiled baby potatoes

Cooking Procedure:

# Spread and stretch the sliced beef on your working table.
# Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground beef and liver.
# Roll the sliced beef with all the filling inside and secure with a thread or string fastening the rosemary sprigs and bay leaves to the meat.
# Repeat the procedure for the two remaining beef slices.
# On a pot, sear the beef rolls and set aside. Sauté all the vegetables then deglaze with beer, reduce to half then add in the stock and tomatoes. Place the beef back in.
# Cover the pot and bring to a boil. Simmer for one hour.
# Add the potatoes and simmer for another 30 min or until the meat is tender and the potatoes are done.
# Slice the beef morcon, arrange on a platter with the potatoes and vegetables and top with the sauce/ gravy poured on top and top with grated cheese and chopped parsley before serving.

Beef Picadillo Recipe

Beef Picadillo

Ingredients:

1 teaspoon butter
1 cup chopped tomatoes
1/2 kilo ground beef
1 cup soup stock
1/2 cup tomato sauce
3 tablespoons tomato catsup
2 teaspoons achuete oil (optional )
2 cups diced potatoes
1/2 cup sweet peas
1 tablespoon sugar
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. In a microwaveable bowl, melt butter for 30 seconds at High Power.
2. Add tomatoes and cook for 3 minutes.
3. Place ground beef and cook for 5 minutes or until beef is no longer pink, stirring twice.
4. Add soup stock, tomato sauce, tomato catsup, and achuete oil.Mix well.
5. Add potatoes and sweet peas and sugar. Cook for 5 minutes.
6. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Mix well and cook for another minute before serving.

Beef Pochero Recipe

Beef Pochero

Ingredients:

For pochero:
1 kilo whole beef sirloin
6 pieces chorizo de bilbao
1 piece chopped onion
3 cloves chopped garlic
1/2 head shredde cabbage
5 large pieces potatoes, washed, peeled, boiled and mashed
3 cups beef stock
6 pieces saba bananas
1/2 cup canned garbanzos
1/2 cupgrams green beans
3 cups tomato sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

For smoky eggplant relish:
6 pieces eggplants
2 heads chopped garlic
2 tablespoon vinegar
Salt and pepper to taste
Mashed potatoes

Cooking Procedure:

1. Tie beef with a kitchen string and sear on all sides. Set aside.
2. Sauté onion, garlic and chorizo. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Add in beef, stock and tomato sauce. Simmer for about 20 minutes.
3. Add in cabbage, garbanzos, green beans and saba. Continue to simmer for another 10 minutes.
4. Serve with mashed potatoes and smoky eggplant relish.

For smoky eggplant relish:

1. Grill eggplant over flame. Remove skin. Chop.
2. Combine garlic and eggplant. Add in vinegar, salt and pepper

.

Vegetable and Cheese Wanton Recipe

Vegetable and Cheese Wanton

Ingredients:

Carrots,strips
Onion,sliced
Tokwa, fried and sliced
Cheese,diced
1 pack 7g AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
Wantons, Round
Vegetable oil for deep frying

Cooking Procedure:

*Saute vegetable in a little oil,in high heat for about 3 mins. Season with Aji-Ginisa. Let cool.
*Scoop a spoon of vegetables in a pice of wanton and top with cheese
*Fold wanton and seal all sides with water
*Deepfry wanton in hot oil till golden brown,drain in paper towels
*Ready to serve.

White Snow Salad Recipe

White Snow Salad

Ingredients:

1 cup cubed singkamas
1 cup pineapple tidbits
1 cup cubed cucumber
1 piece red bell pepper, diced
1/2 cup diced cheddar cheese
1/3 cup diced cooked ham
1/2 cup mayonnaise
1 pack 2.8 grams AJI-SHIO Garlic Plus
1 pack 2.8 grams AJI-SHIO Pepper Plus
lettuce leaves

Cooking Procedure:

* Combine together singkamas, pineapple, cucumber, red bell pepper, cheese, cooked ham and mayonnaise. Sprinkle AJI-SHIO Garlic Plus and AJI-SHIO Pepper Plus and mix well.

* Arrange in a bed of lettuce leaves and chill before serving.

Potato and Tuna Fish Salad Recipe

Potato and Tuna Fish Salad

Ingredients:

1 can (approx. 1 cup ) tuna, drained, flaked
2 cups cubed cooked potatoes
4 tablespoons chopped red onions
2 tablespoons chopped spring onions
1/2 cup cubed red bell pepper
1/2 cup diced celery
1 tablespoon raisin

Dressing :
2 tablespoons wine vinegar
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
4 tablespoons all purpose cream
1/8 teaspoon pepper
1 tablespoon soy sauce
1/8 teaspoon "AJI-NO-MOTO" Super Seasoning

Cooking Procedure:

* Place tuna in a large bowl. Add vegetables and mix.
* In another container, combine vinegar, lemon juice, mustard, all purpose cream, pepper, soy sauce and "AJI-NO-MOTO" Super Seasoning. Mix together using wire whisk.
* Pour sauce over salad and toss well.
* Marinate and chill for fifteen minutes before serving.

Seared Salmon Salad Recipe

Seared Salmon Salad

Ingredients:

500 gms skinless salmon fillet
Dill
4 tbsp olive oil
3 tbsp white wine vinegar
AJI-NO-MOTO Super Seasoning
1/2 teaspoon Dijon mustard
Feta cheese
4 pcs orange, cut into segments
Grapes
Sunflower seeds
Mixed greens

Cooking Procedure:

1. Season salmon with salt and pepper. Rub with dill and olive oil. Sear the salmon but do not cook thoroughly.
2. In a bowl, mix Dijon mustard, white wine vinegar and AJI-NO-MOTO Super Seasoning. Whisk in the olive oil slowly.
3. Toss the salad with the vinaigrette, orange segments, sunflower seeds and grapes. Top with sliced salmon.

Tuna Cucumber Salad Recipe

Tuna Cucumber Salad

Ingredients:

1 cup cucumber, sliced 1 cm. thick and quartered
1 cup pineapple tidbits, drained
1 can tuna in water, drained
1/3 cup mayonnaise
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

Cooking Procedure:

* Mix together cucumbers, pineapple tidbits, tuna,
mayonnaise and AJINOMOTO GINISA ALL PURPOSE SEASONING MIX in a bowl.
Chill.
* Serve on lettuce bed.

Tahong Rainbow Salad Recipe

Tahong Rainbow Salad

Ingredients:

1 cup shelled boiled young tahong
1 cup diced boiled potatoes
1 cup diced boiled carrots
1 cup diced boiled beets
1 cup diced apple
1 cup pineapple chunks
1 cup diced red bell pepper
1 cup asparagus
5 teaspoons pickle relish
1 piece small onion, minced
1 cup mayonnaise
2 teaspoons AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 teaspoon AJI-NO-MOTO Super Seasoning
2 hard boiled eggs, sliced, for garnishing

Cooking Procedure:

* Combine first ten ingredients and mix well.

* Prepare the dressing, combine mayonnaise, AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and "AJI-NO-MOTO" Super Seasoning.

* Pour over mixed vegetables and blend well.

* Garnish with hard boiled eggs.

Pickled Lettuce Recipe

Pickled Lettuce

Ingredients:

4 cups lettuce, separated
1 cup finely sliced cucumber
1/2 cup sliced tomatoes
2 hard boiled eggs, sliced
2 tablespoons vinegar
2 tablespoons olive oil
1 pack 2.8 grams AJI-SHIO Pepper Plus

Cooking Procedure:

* In a bowl, combine lettuce, cucumber, tomatoes and eggs.

* Meanwhile in another bowl, combine vinegar and olive oil.

* Sprinkle AJI-SHIO Pepper Plus and mix well.

* Pour over mixed vegetables and toss gently.

* Chill before serving.

* Note: This salad will last for about 2 days in the refrigerator.

Pasta Salad Recipe

Pasta Salad

Ingredients:

2 cups shredded lettuce
3 pieces hard boiled egg, sliced to rounds
1 cup sliced cooked ham
1/4 cup diced carrot
1 cup frozen pea
2 cups cooked elbow macaroni

Dressing:
1/2 cup mayonnaise
1/4 cup all purpose cream
1 teaspoon calamansi juice
1 teaspoon prepared mustard
1 tablespoon Parmesan cheese
1/2 teaspoon AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

Cooking Procedure:

* Prepare dressing, combine all the ingredients, Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX. Mix well and chill.
* Arrange layer by layer half of the lettuce, half of the egg slices, cooked ham, carrots and green peas in a clear crystal
salad bowl. Sprinkle 1 cup of cooked pasta, then arrange the remaining half of the ingredients, layer by layer again, ending with pasta. Chill about 1 hour.
* Top with prepared dressing and toss just before serving.

Oriental Vegetable Salad in Tofu Dressing Recipe

Oriental Vegetable Salad in Tofu Dressing

Ingredients:

1/2 cup blanched oyster mushroom
1/3 cup blanched chicharo
1/3 cup canned young corn slices
1/3 cup blanched carrot strips
1/4 cup turnip strips
3/4 cup shredded lettuce
1/3 cup cooked scrambled egg strips

Dressing:
3 tablespoons water
1 tablespoon soy sauce
1/2 teasppon AJI-SHIO Seasoning Mix with Garlic
1/4 cup boiled and mashed tofu
2 tablespoon vegetable oil
1/2 teaspoon sesame oil

Cooking Procedure:

1. In a salad bowl, combine mushroom, chicharo, young corn, carrots, turnip, lettuce and egg strips. Set aside.
2. For the dressing, combine water, soy sauce, AJI-SHIO Seasoning Mix with Garlic.
3. Plus, tofu, vegetable oil and sesame oil. Blend well by using a wire whisk until it reaches a smooth consistency.
4. Pour over mixed vegetables and toss.

Korean Bean Sprout Salad Recipe

Korean Bean Sprout Salad

Ingredients:

1/2 kilo fresh bean sprouts (mung beans)
1 tablespoon sesame oil
1 tablespoon salad oil
1 tablespoon toasted sesame seeds
3 tablespoons light soy sauce
3 cloves crushed garlic
2 pices finely chopped spring onions
1 teaspoon honey
Dash of chili powder or cayenne pepper
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

# Wash bean sprouts.
# Bring a pan of lightly salted water to the boil. Drop in the bean sprouts and return to a boil. Boil for 1 minute. The sprouts should be just tender, never cooked.
# Drain at once and cool under cold water. Drain well.
# Combine all other ingredients for the dressing and toss with bean sprouts. Season with AJI-NO-MOTO® Umami Seasoning.
# Chill before serving.

Holiday Chef's Salad Recipe

Holiday Chef's Salad

Ingredients:

2 cups separated and cut lettuce leaves
1/2 cup sliced tomatoes
1/2 cup carrot strips
1/2 cup green bell pepper strips
1/2 cup cooked and flaked chicken meat
1/2 cup Cheddar cheese strips
2 hard boiled egg, sliced

Thousand Island Dressing:
1 hard boiled egg, sliced
1/2 cup water
1/3 cup mayonnaise
1/3 cup tomato catsup
1 tablespoon soy sauce
1/4 teaspoon chili sauce
2 tablespoons sugar
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper

Cooking Procedure:

# Arrange vegetables in a salad bowl. Top with flaked chicken, cheese strips and hard boiled egg.
# Prepare dressing. In a blender, combine hard boiled egg, water, mayonnaise, tomato catsup, soy sauce, hot sauce and AJI-SHIO Seasoning Mix with Pepper. Blend until consistency thickens.
# Pour thousand island dressing on top.

Green Salad With Tuna Recipe

Green Salad With Tuna

Ingredients:

3 cups camote tops, stems removed, washed and blanched
1 cup tuna chunks in water, drained and flaked
1/2 cup sliced tomato
1/4 cup chopped onion
1 tablepoon minced ginger

Dressing:
1/4 cup cane vinegar
1 teaspooniodized salt
1/8 teaspoon pepper
1 sachet PAL SWEET™ Calorie Free Sweetener

Cooking Procedure:

# Combine onion, ginger and tuna flakes.
# Toss in camote tops and tomatoes.
# Combine vinegar, iodized salt, pepper, PAL SWEET™ Calorie Free Sweetener and mix well.
# Pour over camote tops mixture and toss to mix ingredients thoroughly.

Chicken Potato Salad Recipe

Chicken Potato Salad

Ingredients:

600 grams boiled and cubed potatoes
200 grams boiled and cubed carrots
1/2 cup chopped Baguio beans
1 cup boiled and cubed red beets
1/3 cup diced Cheddar cheese
1/3 cup chopped onions
1/2 cup celery slices
1 1/2 cups boiled and diced chicken meat

Dressing:
1 cup mayonnaise
1 cup all purpose cream
2 tablespoons calamansi juice
2 tablespoons sugar
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Place all vegetables and chicken in a salad bowl. Store inside the refrigerator.
2. Combine mayonnaise, all purpose cream, calamansi juice, sugar, soy sauce, AJINOMOTO GINISA All Purpose Seasoning Mix and AJIAJI-NO-MOTO® Umami Seasoning. Mix well.
3. Combine dressing with refrigerated vegetables.
4. Refrigerate for an hour before serving.

Cauliflower Salad Recipe

Cauliflower Salad

Ingredients:

1 pc cauliflower, cut into flowerettes
1 cup water
3 tablespoons calamansi juice

Dressing:

3 tablespoons vinegar
6 tablespoons salad oil
1/2 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 tablespoon soy sauce
3 tablepsoons butter
1/2 tablespoon curry powder

Garnishing:

2 cups shredded cabbage
1 1/2 cups shreded carrots
1 hard boiled egg, chopped
1 tablespoon chopped parsley

Cooking Procedure:

1. Cook cauliflower with water and calamansi juice. Let boil. Drain and set aside.

2. In a bowl, combine vinegar, salad oil, AJINOMOTO GINISA All Purpose Seasoning Mix and soy sauce to make the dressing. Set aside.

3. In a pan, heat butter then stir in cauliflower and dressing. Simmer for a few minutes. Remove from fire.

4. Pour on top of shredded carots and cabbage arranged in a plate. Then garnish with chopped eggs and parsley.

Carrot Apple Salad Recipe

Carrot Apple Salad

Ingredients:

1 cup shredded fresh carrot
2 teaspoons AJINOMOTO GINISA All Purpose Seasoning Mix
1/3 cup yoghurt
4 sachets PAL SWEET™ Calorie Free Sweetener
1 cup chopped apple
1/4 cup raisin
1/4 cup chopped cashew nut

Cooking Procedure:

1. Combine carrots and AJINOMOTO GINISA All Purpose Seasoning Mix together.
2. Blend yoghurt and PAL SWEET™ Calorie Free Sweetener until smooth.
3. Toss in apples, raisins, cashew nuts and carrots.
4. Serve chilled.

Caesar Salad Pinoy Style Recipe

Caesar Salad Pinoy Style

Ingredients:

4 cups letsugas tagalog, separated (approximately 150 grams)
1 tablespoon cooking oil
1/2 cup diced Chinese ham
2 pieces pandesal
1/4 cup grated cheddar cheese
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (divided )

Dressing:
1 1/2 teaspoons crushed and chopped garlic
2 pieces eggyolk
2 tablespoons bagoong balayan, mashed and strained
1 teaspoon calamansi juice
1 teaspoon mustard
1/2 cup corn oil
1 teaspoon grated cheddar cheese

Cooking Procedure:

1. Separate letsugas tagalog leaves. Wash in running water. Shake to remove excess water. Pat dry and chill.
2. In hot oil, stir fry Chinese ham until crisp. Sprinkle half pack of AJINOMOTO GINISA All Purpose Seasoning Mix and set aside.
3. Cut pandesal open. Spread margarine on each open half and cut into cubes.
4. In the same pan used in Chinese ham, stir fry the pandesal cubes until crisp. Sprinkle remaining half of AJINOMOTO GINISA All Purpose Seasoning Mix. Mix well then set aside.
5. Put grated cheese in one bowl. Set aside.
6. Combine garlic, bagoong balayan, calamansi juice and mustard. Mix well and blend in eggyolk.Set aside.
7. Add corn oil gradually, blending well after each addition. And lastly, add grated quezo de bola.
8. Pour a little amount of dressing into the chilled letsugas tagalog. Toss leaves gently to coat well with the dressing.
9. Transfer to individual plates. Top with sauteed Chinese ham, pandesal croutons and grated cheese.

Buffalo Prawn Salad with Blue Cheese Dressing Recipe

Buffalo Prawn Salad with Blue Cheese Dressing

Ingredients:

Buffalo Fingers
1/4 kilo prawn
1 cup vegetable oil
1/2 cup salted butter
2 tablespoon vinegar
2 tablespoon hot sauce
5 tablespoon tomato sauce
1 tablespoon white sugar
Salt and pepper to taste

Bleu Cheese Dressing
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

Greens
1/2 cup romaine lettuce
1/2 cup lola rosa lettuce
1/3 cup tomatoes

Cooking Procedure:

1. In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
2.
In a large skillet or cook prawns in oil until done, about 3 mins. Remove prawns and oil from skillet/fryer, drain oil and reserve chicken.
3.
Melt butter/margarine in skillet, then add vinegar, tomato sauce, sugar and hot sauce. Season with AJI-SHIO Seasoning Mix with Garlic. Stir all together. Add cooked chicken to sauce and stir over low heat to coat.
4.
Arrange the greens, top it with the buffalo strips and drizzle with the bleu cheese dressing. Serve.

Macaroni A La Pakbet Recipe

Macaroni A La Pakbet

Ingredients:

500 grams cooked macaroni
2 tablespoons cooking oil
1/4 cup chopped onions
1/4 cup chopped shrimps
1/4 cup pork strips
1 tablespoon bagoong alamang
1/2 cup minced kalabasa
1/2 cup chopped ampalaya
1/2 cup water
1/2 cup chopped sitaw
1/2 cup thinly sliced okra
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons cornstarch dissolved in
1 1/2 cups water
Grated cheese

Cooking Procedure:

1. In hot oil, stir-fry onions, shrimp, pork and bagoong until cooked. Add kalabasa, ampalaya and water. Simmer for 3 minutes until vegetables are tender.
2. Add sitaw and okra. Simmer for 2 minutes.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Add cornstarch mixture and blend well. Simmer for another minute.
4. Pour over cooked macaroni noodles and sprinkle with grated cheese.

Lasagna Recipe

Lasagna

Ingredients:

1/2 kilo cooked lasagna noodles

Meat Sauce :
1/4 cup olive oil
2 tablespoons chopped garlic
1/2 cup chopped onions
1/4 kilo ground pork
1/4 kilo ground beef
1 cup tomato sauce
1/2 cup tomato paste
1 cup water
4 tablespoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/8 teaspoon cayenne pepper
1/3 cup soy sauce

White Sauce:
1/4 cup butter
1/4 cup all purpose flour
1/2 cup water
1 1/2 cups milk
1/4 cup sliced button mushrooms
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 cup grated cheese, divided
1/4 cup chopped parsley

Cooking Procedure:

1. In hot oil, saute garlic and onions until fragrant. Saute ground pork and ground beef until brown. Blend in tomato sauce, tomato paste, water and boil. Add sugar, oregano, basil and cayenne pepper. Mix well. Pour soy sauce and simmer for 10 minutes. Cool and set aside.
2. Prepare white sauce, melt butter. Gradually add flour and blend well using a wire whip.
3. Add water and milk, stir until the sauce thickens. Add button mushrooms and cheese and simmer for another minute.
4. To assemble, using an oven proof dish, put 1/2 cup of meat sauce on the bottom of the dish, arrange the 1st layer of lasagna noodle, then pour another cup of meat sauce followed by 2nd layer of lasagna noodles. Repeat procedure until all the meat sauce and lasagna are consumed. Pour white sauce and spread evenly on top. Sprinkle with grated cheese and bake for 30 minutes at 350 degrees F. Sprinkle AJI-SHIO Seasoning Mix with Pepper and garnish with chopped parsley. Cool for about 20 minutes before serving.

Holiday Spaghetti Recipe

Holiday Spaghetti

Ingredients:

200 grams angel hair pasta, cooked and drained
150 grams deboned chicken breast marinated
2 tablespoon unsweetened pineapple juice

½ tablespoon cooking oil
2 tablespoon sliced onions
1 tablespoon raisins
1 teaspoon chopped celery
¼ cup red bell pepper strips
½ cup tomato sauce
1 cup fresh tomato puree
1 packet PAL SWEET™ Calorie Free Sweetener
¼ teaspoon ground pepper
¼ teaspoon MSG
¼ teaspoon iodized salt
½ cup grated cheese

Fresh Tomato Puree:
200 g ripe tomatoes
2 cups water

Cooking Procedure:

1. Tomato Puree: Score each tomato with an “X” mark on top. Place these in a sauce pan and add enough water to cover. Let boil. Scoop out of water and dump in a cold water bath. Peel off skin and remove seeds. In a blender, add these and 2 cups of water. Puree until smooth in consistency. Set aside.
2. Marinate chicken breast strips in unsweetened pineapple juice for an hour inside refrigerator.
3. In a wok, stir fry onions, celery, and red bell pepper. Add the drained chicken. Stir-fry until it changes color. Add raisins, soy sauce, tomato sauce and tomato puree. Simmer until reduced.
4. Add lettuce and season with salt, pepper and MSG. Mix well.
5. Add 2 tablespoon of grated cheese. Turn off heat as cheese has melted then add PAL SWEET™ Calorie Free Sweetener. Toss in drained cooked pasta and mix well.
6. Serve on top with remaining cheese.

Chilli Pasta Recipe

Chilli Pasta

Ingredients:

10 cloves finely chopped garlic cloves
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons Capers
2 tablespoons chopped parsley
1 teaspoon chili flakes
12 pieces tuyo fillets, dried and chopped
2 tablespoons sliced black olives
6 pieces fire grilled and peeled tomatoes (roughly squashed) medium sized
1/4 cup brandy
1/4 kilo uncooked spaghetti noodles
2 tablespoons parmesan cheese (and baguette 8 slices)
8 slices baguette
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

Cooking Procedure:

1. Cook noodles in boiling salted water.
2. Sauté the garlic in olive oil and butter. Add in the tuyo, capers, olives,and chili flakes.
3. Pour in the brandy and flambé. Mix in the tomatoes and stir and season with AJINOMOTO GINISA All Purpose Seasoning Mix.
4. Toss in the cooked noodles. Garnish with parmesan cheese and chopped parsley before serving.
5. Serve with garlic crostini.

Chicken Sotanghon Special Recipe

Chicken Sotanghon Special

Ingredients:

1/2 kilo sotanghon
1/4 kilo sliced chicken liver
1/2 kilo flaked boiled chicken
1/3 cup cooking oil
1/4 cup chopped garlic
1 cup chopped onions
1/2 cup chopped celery
6 cups chicken stock
1/2 cup soy sauce
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1 teaspoon AJI-NO-MOTO® Umami Super Seasoning
1/2 cup chopped soaked mushrooms
1/4 kilo sliced cabbage

Garnishing:
1/4 cup chopped spring onions, divided
3 hard boiled eggs, sliced
1/4 cup toasted chopped garlic

Cooking Procedure:

1. Soak sotanghon in water for 30 minutes. Then cut with a pair of scissors into desired length about 10 cm.
2. In hot oil, sauté garlic and onions until fragrant.
3. Add celery and chicken stock and heat to boil. Lower the fire, add sotanghon noodles, soy sauce.
4. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Add mushrooms, cabbage and spring onions. Simmer for another minute before turning off the fire.
5. To serve, arrange in a platter and top with spring onions, sliced boiled eggs and toasted garlic.

Canton In Tomato Sauce Recipe

Canton In Tomato Sauce

Ingredients:

350 grams soaked pancit canton

Sauce:
1/4 cup butter
1/4 cup chopped onions
1/2 cup chopped Hungarian sausage
1/4 cup chopped red bell pepper
1/4 cup sliced button mushrooms
1/4 teaspoon Italian seasoning
1/2 cup tomato sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning
1/4 teaspoon grated quick-melt cheese

Cooking Procedure:

1. Drain soaked pancit canton and transfer in a serving plate.
2. Heat butter and saute onions, Hungarian sausage, red bell pepper, button mushroom, Italian seasoning and tomato sauce.
3. Mix well and simmer in medium heat for 2 minutes. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Simmer for another minute.
4. Pour over canton noodles.
5. Top with grated quick-melt cheese while hot. Serve immediately.

Canton Guisado Recipe

Canton Guisado

Ingredients:

2 tablespoons cooking oil
1 small piece carrot, flowerettes
10 pieces Baguio beans, sliced diagonally
3/4 cup sayote strips
1 cup cabbage strips
2 1/2 cups water
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
200 grams canton noodles
2 tablespoons coarsely chopped kinchay
1-2 tablespoons cornstarch dissolved in
1 tablespoon water (optional)

Cooking Procedure:

1. In hot oil, stir fry carrots, Baguio beans, sayote and cabbage. Remove from heat and set aside.
2. Using the same pan, add water and let it boil.Add canton noodles and put back stir fried vegetables and kinchay.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, mix well until blended. Thicken with cornstarch mixture as desired.
4. Serve hot with sliced calamansi.

Canton Grilled Chicken Pasta Recipe

Canton Grilled Chicken Pasta

Ingredients:

2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 kilo chicken breast
1 piece lemon
1 clove garlic
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1/2 cup shredded cheddars
1/2 cup grated Parmesan cheese
2 kilos dry fettuccine pasta

Cooking Procedure:

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Marinade chicken with lemon juice, AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic. Grill the chicken breast. Once chicken is pink, remove from heat. Let it rest for few minutes and slice into thin strips.
3. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
4. Stir in chicken and cheeses, blending well.
5. Drain pasta. Serve sauce over noodles.

Bam-i Recipe

Bam-i

Ingredients:



2 tablespoons cooking oil
2 tablespoons chopped garlic
1/4 cup chopped onions
1/2 cup boiled and halved shrimp
1/4 cup sliced celery stalk
1/4 cup soaked and sliced shitake mushroom
1/4 cup sliced onion leeks
1/4 cup sliced red bell pepper
1 1/2 tablespoons soy sauce
1 1/2 cups shrimp broth
2 cups soaked sotanghon
2 cups miki
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Heat oil in a wok, saute garlic, onions, shrimp, celery, mushroom, leeks and red bell pepper.
2. Add soy sauce and shrimp broth, simmer for 2 minutes.
3. Add sotanghon, miki and sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Stir well and cook for 5 minutes.

Baked Penne Casserole Recipe

Baked Penne Casserole

Ingredients:

1/2 kilo baked penne noodles
2 tablespoons olive oil
1/4 cup chopped onions
1/2 cup chopped tomatoes
3/4 cup diced Vienna sausage
1/4 cup diced carrots
1/4 cup diced Baguio beans
2 tablespoons chopped fresh basil
2 tablespoons cooking wine
1 1/2 cups tomato sauce
1 1/2 tablespoons sugar
1 teaspoon thyme
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/2 cup grated mozzarella cheese

Cooking Procedure:

1. In hot olive oil, stir fry tomatoes, Vienna sausage, carrots, Baguio beans and basil for 2 minutes in high heat.
2. Add cooking wine, tomato sauce, sugar and thyme. Simmer for 2 minutes in high heat.
3. Sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper. Cook for another minute.
4. Add cooked noodles and combine well.
5. Transfer in an oven-proof dish, sprinkle grated mozzarella and bake for 350 degrees F for 10 minutes.

Baked Macaroni Recipe

Baked Macaroni

Ingredients:

350 grams elbow macaroni

Spaghetti Sauce:
1 tablespoon margarine
3 tablespoons garlic, crushed and minced
¼ cup medium onion, chopped
2 tablespoons celery, chopped
1/4 kilogram ground beef
1/4 kilogram ground pork
1 cup tomato sauce
1 cup banana catsup
1/2 cup broth
2 tablespoons soy sauce

¼ cup red bell pepper, diced
¼ cup green bell pepper, diced
1/2 bar quick melt cheese, grated
1 pack 8 grams Secret Sangkap All-In-One Seasoning Granules

Béchamel Sauce:
1/2 cup butter
1/3 cup flour
1 1/4 cup evaporated milk
1 cup chicken broth
1 pack 8 grams Secret Sangkap All-In-One Seasoning Granules

Cooking Procedure:

1. Pre-heat oven at 350 degrees Farenheit.
2. Cook macaroni according to package directions. Melt margarine in a pan, sauté garlic, onion and celery.
3. Then add the ground meat, tomato sauce, catsup, broth and soy sauce. Season with Secret Sangkap All-In-One Seasoning Granules. Set aside.
4. Melt the butter in low fire. When melted, add the flour; blend well. Add the milk gradually while continuously stirring. Add the broth; Keep stirring until thick. Sprinkle with Secret Sangkap All-In-One Seasoning Granules.
5. Mix together the spaghetti sauce and macaroni. Transfer in a baking dish. Pour on top with béchamel sauce;spreading evenly.
6. Sprinkle with grated cheese and red and green pepper on top. Bake untl cheese melts.

Cheezy Macaroni

Cheezy Macaroni

Ingredients:

1/2 kilo cooked elbow macaroni
1/4 cup margarine or butter
1/4 cup all purpose flour
1/4 teaspoon dry mustard
2 tablespoons soy sauce
2 cups fresh milk
2 cups cheddar cheese
1 1/2 tablespoons sugar
1/2 teapsoon AJI-SHIO Seasoning Mix with Pepper

Cooking Procedure:

1. Melt margarine or butter over low heat. Stir in flour, dry mustard and soy sauce. Cook while stirring constantly until mixture is smooth and bubbly.

2. Remove from heat. Stir in milk. Let boil while stirring constantly. Boil and stir for 1 minute. Add cheese and sugar. Cook stirring occasionally until cheese melts. Gently stir cooked elbow macaroni into cheese sauce.

3. Pour into ungreased casserole or glass baking dish.

4. Bake uncovered for 20 minutes or until bubbly at 350 degrees F.

5. Sprinkle AJI-SHIO Seasoning Mix with Pepper, mix well and serve at once.

Bloody Joe

Bloody Joe

Ingredients:

2 kilos ground sirloin
1 cup chopped onion
1 cup chopped celery
1 large can (15 oz) tomato sauce
1 can boiled red kidney beans
2 tbsp quick rolled oats
1 pack 6 grams AJI-SHIO Seasoning with Pepper
1 tsp Worcestershire sauce
1 tsp chili powder
A dash of hot sauce
12-14 hamburger buns, split and toasted
Cheddar cheese slices

Cooking Procedure:

1. In a 10-inch skillet, stir-fry onions, celery and ground beef until brown. Remove excess fat.
2. Add tomato sauce, water, oats, AJI-SHIO Seasoning with Pepper, Worcestershire sauce, chili powder and hot sauce.
3. Simmer without cover for 25-30 minutes until desired consistency is attained. Turn off the heat and let cool.
4. Add 1/3 cup of meat mixture and a cheese slice for every hamburger bun. Serve

Bicol Express

Bicol Express

Ingredients:

2 tablespoons vegetable oil
2 tablespoons grated ginger
½ kilo liempo strips
½ cup bagoong alamang
1 tablespoon sili labuyo
3 cups coconut milk
1 cup diagonally sliced siling pangsigang
½ cup sliced gabi stalks
Salt and pepper to taste
¼ teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Heat oil in a pan, sauté ginger. Add sliced pork and cooked until brown.
2. Add bagoong alamang and siling labuyo. Stir until pork is completely covered.
3. Pour coconut milk; add siling-pangsigang and gabi stalks.
4. Season with salt and pepper; sprinkle AJI-NO-MOTO® Umami Seasoning.
5. Continue cooking until pork is tender

.

Beans and Mushroom Stir-fry

Beans and Mushroom Stir-fry

Ingredients:

1 tablespoon olive oil
100 grams sliced Baguio beans
100 grams sliced in 1 inch lengths young corn
100 grams separated broccoli florets
1/4 cup chopped onion leeks
100 grams quartered button mushrooms
1/2 teaspoon soy sauce
1/2 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning
1 1/2 teaspoons sesame seeds
1 teaspoon sesame oil
1 teaspoon cornstarch dissolved in
1/4 cup water

Cooking Procedure:

1. Heat olive oil in pan, add Baguio beans, young corn, broccoli, onion leeks, button mushrooms and soy sauce. Stir-fry for 1 minute. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning.
2. Add sesame seeds, sesame oil and cornstarch mixture. Cook until sauce thickens.
3. Serve hot.

Baked Camote Con Carne

Baked Camote Con Carne

Ingredients:

300 grams cleaned and boiled camote
2 tablespoons cooking oil
1/4 cup chopped onions
1/2 cup chopped tomatoes
150 grams ground pork or ground beef
3/4 cup canned pork and beans
1/4 cup tomato sauce
1 1/2 tablespoons chili sauce
1/8 teaspoon cayenne ground pepper
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning
1/4 cup quick-melt cheese

Cooking Procedure:

# Slice camote into quarters and arrange in an ovenproof dish. Heat oil in a pan, sauté onions, tomatoes and ground meat. Simmer until meat is cooked.
# Add pork and beans, tomato sauce, chili sauce. Mix well and simmer. Sprinkle cayenne ground pepper, AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Simmer for another minute.
# Pour over boiled camote. Top with grated quick-melt cheese.
# Bake for 10 minutes at 350 degrees Fahrenheit. Serve immediately

Ampalaya with Egg

Ampalaya with Egg

Ingredients:

2 1/2 tablespoons cooking oil
1 tablespoon chopped onion
1/4 cup chopped tomatoes
1/2 cup water
1 cup sliced ampalaya
2 beaten eggs
1/4 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic

Cooking Procedure:

1. In hot oil, saute onion and tomatoes until wilted.
2. Add water, cover and let boil.
3. Add ampalaya and cook for 3 minutes.
4. Sprinkle AJI-SHIO Seasonign Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic.
5. Add beaten eggs and continue cooking for another 2 minutes over low fire.

Adobong Kangkong Recipe

Adobong kangkong

Ingredients:

1 tablespoon cooking oil
1/2 cup sliced onions
1 tablespoon ginger strips
1 cup sliced kangkong stalk
1/4 cup soy sauce
1/4 cup vinegar
3/4 cup kangkong leaves
1 tablespoon cornstarch dissolved in
1/2 cup water
1 tablespoon sugar
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. In hot oil, sauté onions, ginger, kangkong stalk.
2. Add soy sauce and vinegar, simmer for 2 minutes.
3. Add kangkong leaves, simmer for another minute.
4. Pour cornstarch mixture and sugar. Simmer in low heat.
5. Sprinkle AJI-SHIO Seasoing Mix with Garlic, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Seasoning. Simmer and blend well until sauce slightly thickens.

White Russian

White Russian

Ingredients:

2 oz vodka
1 oz coffee liqueur (Kahlúa or Tia Maria)
light cream

Procedure:

Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. Fill with light cream and serve.

Tri-Fruit Shake

Tri-Fruit Shake

Ingredients:

1 pc ripe mango, chopped
1 cup strawberries
2 pcs banana lakatan
1 pc lemon
3 ladels yogurt
1 cup skim milk
3 tbsp honey
Ice

Procedure:

I-puree ang yogurt, skim milk, honey, yelo at mangga. Punuin ng 1/3 ang flute glass gamit ang mixture.
I-puree ang yogurt, skim milk, honey, yelo at strawberries. Dahan-dahang ibuhos sa ibabaw ng mango mixture.
I-puree ang yogurt, skim milk, honey, yelo at saging. Dahan-dahang ibuhos sa ibabaw ng strawberry mixture.

Sexy Coco

Sexy Coco

Ingredients:

1 fluid oz coconut rum
¾ fluid oz vodka
1 fluid oz pineapple juice
1 fluid oz lychee juice
1 dash grenadine syrup
3 pcs lychee
1 pc cherry with stem

Procedure:

1. Combine rum, vodka, pineapple and lychee juice in a drink shaker. Shake firmly until frothy.
2. Pour in a martini glass and add a touch of grenadine in the middle. Garnish with a cherry.

Sake Mojito

Sake Mojito

Ingredients:

500 ml sake
2 cans soda water
2 pcs whole limes, cut into rings
1 handful mint leaves

Procedure:

1. Divide the lime and mint leaves in 5 tall glasses. Slightly mash the lime and mint.
2. Add ice. Pour the sake and finish with soda water.

Party Pineapple Punch

Party Pineapple Punch

Ingredients:

1 piece banana, lakatan
1 ½ cups unsweetened pineapple juice
1 ½ cups water
1 piece orange, freshly squeezed
1 tablespoon calamansi juice
2 packets PAL SWEET™ Calorie Free Sweetener

Procedure:

1. In a pitcher, blend all ingredients together.
2. Chill for 2 hours or serve with ice. Serve cold.

Orange Banana Smoothie

Orange Banana Smoothie

Ingredients:

2 pieces ripe oranges, peeled cut into chunks
1 piece ripe banana, lakatan, peeled and sliced
½ cup skim milk
1 packet PAL SWEET™ Calorie Free Sweetener
Crushed ice

Procedure:

Blend all ingredients at high speed.

Mango-Melon-Banana Shake

Mango-Melon-Banana Shake

Ingredients:

4 pieces mangoes (4 pisngi)
3 slices of melon
2 pieces lakatan
4 packets PAL SWEET™ Calorie Free Sweetener
8 tablespoon skim milk
8 tablespoon water
Crushed ice

Procedure:

1. Blend all ingredients together. Add water the last.
2. Add crushed ice as desired. Serve cold.

Mango Cooler

Mango Cooler

Ingredients:

1 piece mango (2 pisngi)
2 tablespoon calamansi juice
3 packets PAL SWEET™ Calorie Free Sweetener
3 cups water
1 cup crushed ice

Procedure:

1. Blend mango, water, calamansi juice and PAL SWEET™ Calorie Free Sweetener.
2. Add crushed ice. Serve cold.

Camote Tops Iced Tea

Camote Tops Iced Tea

Ingredients:

500 grams camote tops, leaves only
4 cups water
4 packets PAL SWEET™ Calorie Free Sweetener
4 tablespoons calamansi juice

Procedure:

1. Clean camote tops thoroughly under running water. Drain and set aside.
2. Boil 6 cups water. Pour this into a bowl and add camote tops. Cover and let it seep for 10 minutes.
3. Strain and remove leaves. Transfer to a pitcher and chill.
4. Pour into glasses with ice. Add 1 packet PAL SWEET™ Calorie Free Sweetener and 1 tablespoon calamansi juice per glass.
5. Serve cold.

Crab Claw Recipe

Crab Claw

Ingredients:

1 large piece crab claw
1 clove garlic
1 piece small dalandan
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 tablespoon butter
2 pieces spring onion
1 teaspoon oyster sauce

Procedure:

1. Boil crab claw in water until orange color appeared. Turn off heat and set aside.
2. Sauté garlic and onion in butter. Add orange zest.
3. Stir in oyster sauce and season with AJINOMOTO GINISA All Purpose Seasoning Mix.
4. Crack open the claw to remove crab meat and pour sauce on top.

Cocktail Tofu Recipe

Cocktail Tofu

Ingredients:

1 piece tofu, cut into squares and blanched
3 beaten eggs
1/4 cup chopped spring onions
1/3 cup grated carrots
1/2 teapsoon AJI-SHIO Seasoning Mix with Pepper
1/2 teapsoon AJI-SHIO Seasoning Mix with Garlic
Cooking oil for pan frying

Sauce:
1/4 cup soy sauce
2 tablespoons vinegar
1 tablespoon chopped green onions
1 piece siling labuyo, chopped
2 teaspoons toasted sesame seeds

Procedure:

1. In a bowl, combine eggs, spring onions and carrots. Sprinkle AJI-SHIO Seasoning Mix with Pepper
and AJI-SHIO Seasoning Mix with Garlic.

2. Marinate tofu squares for at least 30 minutes.

3. Pan fry both sides until golden brown.

4. Prepare sauce, blend soy sauce, vinegar, green onions, siling labuyo and sesame seeds.

5. Serve together with cocktail tofu.

Coal Baked Potatoes Recipe

Coal Baked Potatoes

Ingredients:

4 large piece potatoes
1 cup cream
1 piece lemon
2 tablepsoon parsley
1 cup feta cheese
1 cup parmesan cheese
4 tablespoons butter
3 pieces sliced chorizo
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
Griller
Foil

Procedure:

1. Poke some holes on the potatoes. Sprinkle with AJI-SHIO Seasoning Mix with Pepper. Wrap the potato with foil.
2. On a hot bed of charcoal, bury the potatoes. Make sure that they are fully-covered with the charcoal.
3. On a bowl, whip cream until a bit stiff. Add lemon. Set aside.
4. Grill chorizo until done. Set aside.
5. When potatoes are ready, remove from foil and serve with, butter, sour cream, chorizo, feta cheese, and parmesan cheese. Sprinkle with chopped parsley.

Clubhouse Sandwich Recipe

Clubhouse Sandwich

Ingredients:

1 cup mayonnaise
1 pack 2.8 grams AJI-SHIO Seasoning Mix with Pepper

Filling:
1 cup flaked boiled chicken
1 cup chopped fried bacon
1/2 cup sweet pickle relish
1 cup shredded lettuce
4 beaten eggs, fry with
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
4 pieces pan fried ham
1 cup sliced seeded tomatoes
9 slices cheddar cheese
18-20 slices loaf bread, toasted

Procedure:

1. Combine mayonnaise and AJI-SHIO Seasoning Mix with Pepper. Mix well and chill. Set aside.

2. Spread mayo-AJI-SHIO Seasoning Mix with Garlic mixture in loaf bread slices. Place chicken on the 1st layer, followed by bacon top with sweet pickle relish on the second layer of bread. Repeat the procedure with remaining fillings alternately with the bread. Secure with toothpick.

3. May slice into 4 rectangular portions for easy serving.

Citrus Seafood Kebabs Recipe

Citrus Seafood Kebabs

Ingredients:

5 pieces tiger prawns, peeled and deveined
5 pieces cubed tuna
1 piece green-yellow bell pepper
2 large pieces tomato
1 large piece onion
2 pieces orange
2 piecesdayap
5 pieces calamansi
2 tablepsoon butter
1/4 cup olive oil
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1 pack 6 grams AJI-SHIO Seasoning Mix wirh Pepper
Chili flakes
Romaine and lola rosa lettuce

Procedure:

1.Marinade shrimp and tuna with orange, dayap, calamansi juice, AJI-SHIO Seasoning Mix with Garlic, AJI-SHIO Seasoning Mix with Pepper and chili flakes.
2.Skewer the marinated seafood and vegetables on bamboo sticks.
3.Grill the kebabs and paste with butter and olive oil.
4.Serve with salad green on the side.

Chili Con Bean Tacos Recipe

Chili Con Bean Tacos

Ingredients:

2 tablespoon corn oil
1/3 cup chopped onions
1/3 cup chopped tomatoes
1 piece finger pepper, sliced
2 cups boiled red beans
1 cup tomato sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

8-10 pieces taco shells

Filling:
1 cup shredded lettuce
1 cup chopped tomatoes
1 cup chopped onions

Cheese Topping:
3/4 cup plain yogurt
1/3 cup grated low-fat Cheddar cheese
1/2 teapsoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper


Procedure:

2 tablespoon corn oil
1/3 cup chopped onions
1/3 cup chopped tomatoes
1 piece finger pepper, sliced
2 cups boiled red beans
1 cup tomato sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

8-10 pieces taco shells

Filling:
1 cup shredded lettuce
1 cup chopped tomatoes
1 cup chopped onions

Cheese Topping:
3/4 cup plain yogurt
1/3 cup grated low-fat Cheddar cheese
1/2 teapsoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper

Chicken Platter Recipe

Chicken Platter

Ingredients:

375 grams chicken breast fillet, cut into strips
1 tablespoon soy sauce
1/4 teaspoon pepper
1/2 teaspoon iodized salt
1 tablespoon corn oil
1/2 teaspoon crushed and minced ginger
1 tablespoon crushed garlic
1/4 cup sliced onion
1 cup water
1/2 tablespoon calamansi juice
1/2 cup carrot strips
1/2 cup potato strips
1/2 cup cauliflower flowerettes
1 cup sliced pechay
1 tablespoon cornstarch dissolved in
1 tablespoon water
1 sachet PAL SWEET™ Calorie Free Sweetener

Procedure:

1. Combine soy sauce, pepper and 1/4 tsp. iodized salt. Add chicken and marinate for 15 minutes.
2. Sauté ginger, garlic and onion until fragrant in hot oil.
3. Stir in chicken until color changes.
4. Add water, calamansi juice and remaining iodized salt.
5. Add carrot, potato and cauliflower.
6. Simmer for another 1 minute. Remove from fire, add PAL SWEET™ Calorie Free Sweetener and mix well.

Chicken Niblets Recipe

Chicken Niblets

Ingredients:

1/2 kilo well cleaned chicken wings
3 tablespoons melted butter
2 tablespoons soy sauce
1/2 cup flour
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon AJI-SHIO Seasoning with Garlic
Cooking oil for baking

Procedure:

1. Combine butter and soy sauce. Set aside.
2. Combine flour, curry powder, ginger, paprika, coriander and AJI-SHIO Seasoning with Garlic. Mix well.
3. Using a pastry brush, brush each chicken piece with soy sauce mixture then roll in flour mixture. Chill thoroughly for at least 1 day.
4. Place in an oven and cover bake at 325 degrees F for 1 hour, then uncover and continue baking for another 10 minutes.

Chicken Liver & Mushroom Pate Recipe

Chicken Liver & Mushroom Pate

Ingredients:

4 tablespoons butter
2/3 cup chopped onions
1/2 kilo chopped chicken liver
1 cup chopped button mushroom
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
2 tablespoons brandy
6 tablespoons all purpose cream
2 tablespoon soy sauce
1/2 cup chopped cashew nuts
1/2 cup butter
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
Biscuits
Crackers
Toast bread

Procedure:

1. Melt butter and saute onions until translucent. Add chicken liver, mushrooms and sprinkle AJI-SHIO Garlic Plus. Stir fry until brown.
2. Process mixture in a blender until smooth. Stir in brandy, all purpose cream, soy sauce, cashew nuts and butter. Sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper.
3. Transfer in a serving bowl and refrigerate for several hours.
4. Serve pate with cracker, biscuits or toast bread.